Pumpkin Streusel Muffins

Pumpkin is not just for fall cooking and baking, my friends. Pumpkin puree is available year-round, making pumpkin treats like muffins, quick breads, smoothies, even pumpkin ravioli a possibility in any season.

These muffins are similar to coffee cake, and I admit, they could use some ginger. I didn’t realize I was out of ginger until I started whipping up this batch yesterday, and I figured the cinnamon, nutmeg, and allspice would hold their own. While these muffins are definitely tasty, and the crunchy streusel topping gives them great texture, next time I’ll add about 1/2 teaspoon of ginger to the mix.

I also think these muffins could benefit from a light drizzle or glaze, made from powdered sugar and water and maybe a dash or two of cinnamon. Next time, perhaps!

Ingredients

For the streusel topping

4 tablespoons flour

3 tablespoons light brown sugar

1/2 teaspoon cinnamon

3 tablespoons cold butter, cubed

1/2 cup chopped pecans

For the muffins

1 2/3 cups flour

1 cup sugar

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon, plus an extra dash if you like

1/2 teaspoon allspice

1/2 teaspoon nutmeg

8 tablespoons melted butter

2 eggs

1 cup pumpkin puree

Preparation

Preheat oven to 350 degrees. Line two muffin tins with paper liners.

Make the streusel: in a small bowl combine flour, brown sugar, and cinnamon. Rub in the butter with your hands until the mixture looks like coarse crumbs. Stir in pecans; set aside.

Make the muffins: In a large bowl combine flour, sugar, baking soda, baking powder, salt, cinnamon, allspice, and nutmeg.